Lebkuchen are spiced cookies traditionally associated with German holiday baking.
Lebkuchen were first introduced into Germany from Belgium, to the city of Aachen, by the Franconian (fränkishe) monasteries.
As “Pfefferkuchen,” the cookies were introduced to the city of Ulm in 1296. By 1395, local monks were baking them in Nürnberg. The cookies were first called “Lebkuchen” in 1409. The name “Lebkuchen” is thought to come from “leb,” meaning “life,” or possibly from the old German word “laib,” meaning “loaf.” In 1643, the city officially recognized the profession by creating the “League of Lebkuchen Bakers.”
Lebkuchen are often compared to gingerbread, but they aren’t exactly the same. While both feature spices like cinnamon, cloves, and ginger, these cookies have a more complex flavor profile due to the inclusion of ingredients like nuts, candied citrus peel, and honey.
Featured in: The Edible Art of Decorated Cookies
Ingredients
For the nut flour:
- •130 grams (3/4 cup/3 1/2 oz) hazelnuts
- •110 grams (3/4 cup/2 1/2 oz) sliced almonds
- •360 grams (2 3/4 cups) all-purpose flour
- •3 tablespoons unsweetened cocoa powder
- •1 tablespoon ground cinnamon
- •1 teaspoon ground ginger
- •1/2 teaspoon ground cloves
- •3/4 teaspoon sea salt
- •1/2 teaspoon baking powder
- •1/4 teaspoon baking soda
For the dough
- •213 grams (1 cup, packed) dark brown sugar
- •177 ml (3/4 cup) mild honey
- •57 grams (1/2 stick/1/4 cup) unsalted butter, softened
- •2 large eggs
- •118 ml (1/2 cup) finely chopped quality mixed candied fruit such as citron, orange, and lemon
- •Four 29 by 21 cm (11 1/2- by 8 1/4-inch) sheets edible rice paper, cut with scissors into thirty-two 6 cm (2 1/2-inch) rounds
For the icing:
- •227 grams (2 cups) confectioner’s sugar
- •45 ml (3 tablespoons) water, or juice, or liqueur
Preparation
- For the nut flour: Finely grind all nut flour ingredients in a food processor.
For the dough: Beat brown sugar, honey, and butter together in a large bowl with an electric mixer at medium-high speed until creamy. Add eggs one at a time, beating well after each addition. Mix in nut flour at low speed until just blended, then stir in candied fruit.
Preheat oven to 177°C (350°F). Arrange rice-paper rounds, shiny sides down, on two large baking sheets. Roll level 2-tablespoon amounts of dough into balls with dampened hands, then put one on each paper round and flatten slightly (dough will spread to cover paper during baking).
Bake cookies in the upper and lower thirds of the oven, switching the position of sheets halfway through baking until the surface no longer appears wet, about 15 minutes total. Transfer to racks to cool.
For the icing: Sift confectioners’ sugar into a bowl, then stir in water until smooth. Evenly brush the tops of cooled cookies with icing. Let icing set for about one hour.